Cut sweet potato into 1/4" dice. Halve and peel onion. Cut halves into 1/4” dice. Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil and 1 Tbsp. chipotle seasoning (reserve remaining for beans). Spread into a single layer and bake 10 minutes. Remove from oven, add half the red onion (reserve remaining for pico de gallo), and toss with sweet potatoes. Spread into a single layer again and bake 10-15 minutes, or until potatoes are tender.

While sweet potato cooks, bring a small pot with 1 1/2 cups water, vegetable base, and rice to a boil. Reduce to a simmer, cover, and cook until tender and water has been absorbed, 17-20 minutes. While rice cooks, start preparing ingredients.

Drain and rinse black beans. Mince cilantro (no need to stem). Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon and into a small mixing bowl. Zest one lime. Halve and juice both limes. Core Roma tomato and cut into 1/4" dice.

Place black beans in another small pot with 1/4 cup water over medium-high heat. Bring to a simmer and cook 8 minutes, or until warmed throughout. Season with remaining chipotle seasoning. While beans cook, start pico de gallo and guacamole.

Add 2 tsp. lime juice and a pinch of salt and pepper to bowl containing avocado. Using a fork, mash together until desired guacamole consistency is reached. Place diced tomatoes, 2 Tbsp. red onion (adding more to taste), 1 Tbsp. lime juice, half the cilantro (reserve remaining for garnish), 1/4 tsp. salt, and a pinch of pepper in another small mixing bowl. Mix to combine.

Place a serving of rice in a bowl. Add sweet potatoes, black beans, pico de gallo, and guacamole to bowl. Garnish with lime zest and remaining cilantro.